Mini Boston Cream Pies

Begin by making the custard so it has time to cool. In a medium bowl, whisk together the eggs, sugar and cornstarch until they’re smooth.

In a small saucepan over medium heat, melt the butter into the milk. When the milk is simmering, slowly pour it into the egg mixture while whisking the eggs. Return the whole mixture to the saucepan and cook over medium-low heat, whisking continuously until it begins to thicken. Once it’s thick and you see the first bubble, whisk over the heat for one more minute. Pour the custard back into the bowl, add the vanilla bean paste, and cover the surface with plastic wrap. Allow it to cool completely.

Bake the Athens® Phyllo Shells at 400°F for 5 minutes. While they’re cooling, place the chocolate and coconut oil in a small bowl and microwave them for 15 seconds, 2-3 times, mixing in between, until the chocolate is smooth. Dip the shells, tops or bottoms, into the chocolate. Place them with the chocolate upright until they set.

For the chocolate ganache, use another small bowl to melt the chocolate with the cream in the microwave for 15 seconds, 2-3 times, mixing in between until it’s smooth. Cover the chocolate and let it set. When the custard has cooled, use a piping bag, fitted with your favorite tip, (or a spoon) to fill the shells. Pipe some chocolate ganache on top and dust with cocoa powder and/or powdered sugar. Serve slightly chilled.